Studies on physico-chemical characters and chapatti quality of different wheat varieties (original) (raw)
Related papers
Food Science and Technology
Wheat is consumed as staple food by majority of population in Pakistan. This study was aimed to assess the effects of recently introduced five cultivars of wheat (Ojala 2016, Borlaug 2016, Johar 2016, Gold 2016 and Fatehjang 2016) for chapatti quality. Results for different physical, chemical, rheological and sensory parameters revealed significant (p < 0.05) differences between the cultivars studied. The flours obtained from wheat cultivars Fatehjang 2016, Borlaug 2016 and Gold 2016 demonstrated increasing tendency in protein content and dry and wet gluten. Wet gluten was significantly higher in Fatehjang 2016 (30.08%) and significantly lower (26.21%) in wheat variety named Gold 201. Fatehjang 2016 and Borlaug 2016 showed the most appealing physical properties among all cultivars. On the basis of rheological and sensory parameters, Fatehjang 2016 was found to be the most suitable variety for production of chapatti followed by Borlaug 2016.
Optimization of Wheat Flour and Defatted Soya Flour Blend for Production of Quality Chapatti
Journal of emerging technologies and innovative research, 2018
This study examined the effects of soya flour substitutions at various proportions with wheat flour and evaluated the chapatti quality. Six types of formulations of flour for preparation of chapatti were prepared with soya flour & wheat flour ranging from 0%, 5%, 10%, 15%, 20%, and 100%. These flour were analyzed for physicochemical properties and chapatti made from these flours were evaluated for physical (Puffed height), textural, and organoleptic attributes. The supplementation of soya flour in wheat flour resulted in a significant increase in protein, crude fiber, ash contents of the flour. The puffed height were found to be higher in 10% soya flour blend chapatti 5.3 mm, as compared to other blends 5.2 mm (0%) 4.8 (5%) 4.6 (15%) 4.7 (20%) Textural measurement showed that hardness of chapatti decreased with the addition of soya flour. Sensory data indicated that the soya flour substitutions chapattis with up to 10% were acceptable.
Quality analysis of composite flour and its effectiveness for Chapatti formulation
Almost 90% of the wheat produced in India is consumed in the form of chapatti. Wheat is a good major source of calorie, minerals, vitamins and photochemical like phenols, fair source of protein, amino acids and dietary fibre. However it is deficient in essential amino acids like lysine. Keeping in view these things in the present study composite flour was formulated containing wheat, chick pea, finger millet and barley in 70:10:10:10 respectively, to supplement wheat flour chapatti. The physico-chemical characteristics, nutritional quality and shelf life of the composite flour were investigated. The textural properties of composite flour dough and sensory qualities of composite flour chapatti were also analyzed. It was found that the ash content, insoluble fibre, energy, calcium and phenol content in composite flour were 2.08%, 11.55%, 354 Kcal/100g, 90.8mg/100g and 549.70 mg GAE/100g whereas 2.5%, 9.2%, 344 Kcal, 46.5 mg/100g and 379 mg GAE/100g respectively in wheat flour. The storage study of composite flour showed that the Peroxide value, free fatty acid content and total plate count of the composite flour was within the acceptable limit. On the basis of sensory evaluation using Nine Point Hedonic scale and score card method; formulated chapatti was found to be moderately acceptable by the panellists.
Pakistan Journal of Nutrition, 2009
Seven wheat varieties i.e. collected from different locations of Punjab were subjected to physicochemical, rheological and sensory analysis to determine their suitability for chapatti preparation during 2006-2008. The quality parameters studied were test weight, 1000 kernel weight, foreign matter, broken/shrunken, damaged grains, moisture, ash, protein, wet and dry gluten, falling number and farinographic properties. Chapattis were prepared from whole-wheat flours and evaluated for colour, taste, flavor, texture, chewing ability, folding ability and overall acceptability. Shafaq 2006 had the maximum test weight (81 kg/hl) thousand kernel weight (41.50 g) and minimum non-edible foreign matter (0.24%), moisture (9.11%) and protein (11.53%) Auqab 2000 had the highest other damaged grains (0.79%), lowest falling number (374) and tolerance index (25 BU) whereas Sehar-2006 had the highest protein (12.78%), wet gluten (29.59%), dry gluten (10.20%), dough development time (5.50 min) and lowest edible foreign matter (0.37%), broken/shrunken grains (0.70%) and softening of dough (43.33 BU). Chapattis prepared from AS 2002 were ranked highest and more acceptable than others. The comparison of studied quality parameters of wheat varieties with Pakistan standard specifications revealed good quality wheat.
Food research …, 1996
Methodology for the preparation and evaluation of chapattis has been refined and utilized in the evaluation of flours milled to an extraction yield of 85% from Canadian wheat classes. Chapatti doughs were prepared utilizing water absorption and mixing times derived from 500 B.U. farinograph data as guidelines. Raw chapattis of 1 mm thickness, cooked for 40 s at 225°C on one side and 70 s on the other, followed by puffing in a 275°C oven yielded optimum performance. Chapatti textural attributes (pliability, tearing force, peak puncturing force and total puncturing force) were evaluated and used to comparatively evaluate the seven major classes of wheat grown in western Canada. HunterLab L', a* and b' values were useful for evaluating the colour of both raw and baked chapattis. Evaluations by a sensory panel indicated that all classes of Canadian wheat except durum wheat produced chapattis that were good to excellent. Chapatti quality of durum wheat was rated as fair which may indicate that the unique character of this class requires a special ranking system. Some correlations were found between sensory and instrumental attributes of chapatti quality but a much larger data set will be required to unequivocally clarify relationships. Convrirrht 0 1996 Published bv Elsevier Science Ltd on behalf of the Canadian ln&u~ ofFood Science and Technology l 14.0% moisture basis.
Unleavened flat bread (chapatti) was prepared from wheat (Tritium aestivum) and maize (Zea mays) composite flour. The wheat flours from mill and grindstone were collected from local market and blended with maize flour in 100:0, 90:10, 80:20 proportions. Technological and rheological studies revealed that gluten, falling number and water absorption values decreased with increased maize proportion. Increased dough development time by addition of 20% maize flour for either flour types was observed. Decrease in dough stability was observed by increased maize proportion in grindstone flour but in mill flour decrease with 10% maize and increase with 20% maize is noted. Overall Farinographic quality was highest in 20% blend of maize in grindstone flour. Chapatties were prepared and subjected to organoleptic tests by a panel of trained judges and 20% blend get maximum acceptability.
Light golden chapatti from durum wheat - nutritionally superior and better shelf life
MOJ Current Research & Reviews, 2018
Present study was planned to prepare better quality of unleavened flat bread (chapatti) from Durum wheat. Percent retention of flour obtained by grinding with laboratory stone grinder (Chakki) was more for PDW 291 than that of PBW 175 and percent of passing of flour through sieve was more for PBW 175 as compared to PDW 291. Chapatti quality of flour of durum wheat obtained by grinding with Magnum mill was excellent in quality and comparable with chapatti quality of bread wheat on the basis of laboratory test and sensory evaluation. It was concluded that fresh chapatti of durum wheat (PDW 291) is as good as that of bread wheat (PBW 175) and even after 6 hrs of storage it is very soft, tastier and appealing to the palate. So that durum wheat needs different grinding methods than that bread wheat for excellent quality of chapatti making.
2015
Gluten free chapatti developed from rice and mung bean composite flour was subjected to Physico-chemical and organolaptic evaluation. The chapatti was developed from the mung bean and rice flour at different ratios (20:80, 40:60, 60:40, 80:20, 100:00, and 00:100). The chapatti made from whole rice/mung bean flour was treated as control. Sensorial quality was measured by 9-point hedonic scale. The chapatti developed from mung bean: rice flour ratio of 80:20%, contained 19.07% moisture, 2.82% ash, 7.57% fat, 1.37% fiber and 16.76% protein. The chapatti prepared from the whole mung bean flour contained highest moisture, ash, crude fiber and crude protein; while fat content was highest in chapatti prepared from mung bean: rice flour ratio of 20:80%. The chapatti prepared from mung bean: rice flour ratio of 60:40% achieved highest score for color (8.37) and taste (7.97); while chapatti of mung bean: rice flour ratio of 80:20% was superior in flavor (8.10), texture (8.23) and overall acce...
Immunological appraisal of wheat varieties in relation to chapatti-making characteristics
Food and Agricultural Immunology, 2015
The current research work was conducted to characterize wheat proteins through immunochemical techniques and to find out their relationship with wheat quality traits. The results revealed that wheat variety AARI-11 possessed higher protein content (11.96%), wet gluten (31.39%), dry gluten (9.66%), Pelshenke value (190.52 min), and SDS-Sedimentation value (28.27 ml) than other tested varieties. The chapattis prepared from the wheat variety AARI-11 got significantly higher sensory scores owing to its higher protein contents. The wheat variety AARI-11 also exhibited significantly the highest antibody response against all the assessed protein fractions. The results of the present study suggest that anti-glutenin and anti-high molecular weight glutenin subunits (HMW-GS) antibody response was found positively correlated to the quality characteristics of flours and chapattis. The present study suggests that the use of antibodies response against glutenin and HMW-GS offers good tool for predicting quality and suitability of wheat to chapatti-making quality.
Evaluation of maize varieties and their particle size for chapatti making
2018
With passage of time, the demand of gluten free cereals has inclined. Although the maize chapatti is traditional product but their preparation challenges has been overlooked till yet. The maize cultivars i.e PMH1, JL3459 and Buland were milled in attachakki and their particle size ˂60, ˂70 and˂80 μm obtained by passing the flour through mesh sieves B1, B2, B3 respectively, and their influence on the composition, pasting properties of flour along with preparation technology and quality of maize chapatti was evaluated. ANOVA indicated that chemical composition in terms of protein, fat, ash, reducing sugar, amylose, beta carotene, neutral detergent fiber and acid detergent fiber was differed insignificantly among the various fractions. Pasting data revealed that finest fraction of maize cultivars had highest pasting and final viscosity. The finest fraction of maize cultivar had better preparation ease in regard to dough handling and rollability.